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Executive Chef

3 months ago

Richmond, United States Three Notch'd Brewing Company, LLC Full time
Job DescriptionJob Description

Job Title: Executive Chef

Compensation Type: Salary Exempt

Direct Report: General Manager, VP of Retail Operations, President & COO

Job Summary: The Executive Chef will oversee kitchen operations, develop an innovative menu centered on pizza, hoagies and salads, and prepare or coordinate the preparation of food ordered by patrons.

Essential Tasks and Responsibilities:

• Trains and/or oversees training of kitchen staff.

• Schedules kitchen staff, assigning roles based on experience and skills.

• Supervises work product from kitchen and back of house staff.

• Conducts performance evaluations that are timely and constructive.

• Handles discipline and termination of employees as needed and in partnership with Human Resources Director.

• Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.

• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.

• Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.

• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.

• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.

• Maintains the back of house budget based on food and labor percentages.

• Oversee Cost Control and profitability of the restaurant: Report weekly to the Director of Culinary Operations.

• Sets prices for food items on the menu.

• Other duties as needed

Additional Job Functions:

• Completion of any task requested by a member of 3NB management or the Executive team.

Supervisory Responsibilities: Responsible for directing all kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Partners with Human Resources to manage employee relations issues.

Required Qualifications:

• High School Diploma or GED.

• Must be a ServSafe Certified Food Protection Manager.

• A passion for craft beer.

• Ability to produce an excellent culinary and restaurant experience for patrons.

• Extremely creative.

• Excellent verbal and written communication skills.

• Excellent time management, scheduling, managerial, and organizational skills.

• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.

• At least two years of culinary managerial experience required.

Desired Qualifications:

• Culinary or Bachelor’s degree

• Business experience preferred.

Work Environment:

• Back of the house

• Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions.

Equipment Used:

• Oven

• Mixer

• Grill

• Steamer

• Calculator

• Cutlery

• Dishwasher

• Chef Knives

• Other Cooking Equipment

• Computer

• Photocopier

• Other equipment as applicable

Travel Requirements:

Little or No Travel (